Braised Shiitake Shimeji Risotto

A creamy Japanese-style mushroom risotto that will warm the heart.

  • 1 cup shiitake mushrooms, cleaned and sliced
  • 1 cup shimeji mushrooms, cleaned
  • ½ cup soya sauce
  • ½ cup mirin
  • ½ cup sake
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • 400 g calrose rice
  • 1 small onion, finely chopped
  • 1 sprig scallion, finely chopped
  • 1½ litre vegetable stock
  • Chives, for garnish
  • Parmesan or Pecorino cheese, grated
  1. Rinse and clean mushrooms and trim the stems. Slice the shiitake mushrooms.
  2. In a saucepan, mix the soya sauce, mirin and sake. Heat liquid on medium to high heat and bring to a light boil. Add the mushrooms and cook until the liquid reduces to half. Turn off heat and set aside.
  3. In a large pan, heat the oil and butter on medium heat. Slowly sauté the onions and scallions for about 8 minutes, stirring occasionally to ensure that they do not brown.
  4. Turn the heat to high, add the rice and stir. Add the mushrooms and remaining liquid. Stir. Add a ladle of vegetable stock. Stir again. Reduce heat to a simmer.
  5. Continue adding vegetable stock, ladle by ladle, making sure that the liquid is fully absorbed after each ladle. Continue until the rice is soft but with a grainy bite.
  6. Remove risotto from heat. Serve on individual plates.
  7. Garnish with freshly grated Parmesan and chives.

PREP TIME: 15 minutes
COOKING TIME: 45 minutes

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